For this reason, you may also need a big bag of ice so that you can bring everything to a boil with half the recommended amount of liquid, let it steep, then cool it down quickly by adding ice to reach the prescribed volume. Whatever way you go, keep the turkey out of the equation until you have a bath of salty cold water ready and waiting.
The salt: Not all salts are created equal. Different varieties and brands of salt have varying densities, which means that a teaspoon of one brand of kosher salt might not have the same level of salinity as a teaspoon of another brand. As for table salt, that’s a whole other discussion. We prefer Diamond Crystal kosher salt; you’ll need about half the amount if you use Morton kosher. Fine sea salt devotee? Even less.
One way to bypass the confusion is to measure your salt by weight. But if you don’t have a kitchen scale, check out our salt conversion chart to determine how much you should use.
Oh, and about that table salt: Avoid it, especially when brining. Table salt contains additives that prevent it from clumping. In large quantities, these can lead to bitterness (and nobody likes a bitter bird).
The (optional) add-ins: Kick up the flavor of your brine by infusing the liquid with any number of aromatics, herbs, and spices. Some popular add-ins include bay leaves, whole peppercorns, star anise, whole allspice, dried chile, fresh rosemary sprigs, garlic, and orange peels. Many like to add sweeteners, like white or brown sugar, honey, or molasses. You could also swap out a portion of the water for apple cider, apple juice, or white wine.
Method:
Whether it’s your first time hosting a holiday party or you’re a seasoned pro, this easy turkey brining method will make a true Thanksgiving centerpiece (the sides aren’t stealing this show). Starting from frozen? Here’s how long to thaw a frozen turkey, depending on how much time you have.
1. Prepare a saltwater mixture.
Rather than measuring by volume, most brines are calculated by their concentration, or the ratio of salt to water. The basic proportion of salt to water for a whole turkey ranges from 2–5% salt (by weight) for the quantity of water. This gives you a relatively mild brine designed to season a whole turkey. This formula also works for brining turkey parts (like turkey breasts and legs) or other poultry, like a whole chicken.
Brine recipe for turkey, based on weight:
- For a 12–16-lb. turkey: 7 quarts (6.6 L) water + 145 g kosher salt
- For an 18–20-lb. turkey: 10 quarts (9.5 L) water + 216 g kosher salt
2. Flavor the brine (optional).
Want to infuse your brine with spices, fresh herbs, or aromatics? Bring the saltwater solution to a boil and allow the ingredients to steep. But remember: Pouring hot or warm brine over a raw turkey can cause bacterial growth, so you’ll have to ensure the water is completely cool before proceeding. If you’re short on time, bring only half the water to a boil. When the salt is dissolved and the aromatics smell fragrant (about 10 minutes), add half the water’s weight in ice to cool the brine.
